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Description
A rich and flavorful casserole combining tender pork, aromatic spices, and creamy coconut milk for a high-protein meal.
Ingredients
- 500g pork shoulder, cubed
- 400ml coconut milk
- 2 tbsp rendang paste
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp vegetable oil
- 1 tsp turmeric powder
- 1 tsp coriander powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a pan over medium heat.
- Add onion, garlic, and ginger. Sauté until fragrant.
- Stir in rendang paste, turmeric, and coriander powder.
- Add pork cubes and cook until browned.
- Pour in coconut milk and bring to a simmer.
- Cover and cook on low heat for 1.5 hours until pork is tender.
- Garnish with cilantro before serving.
Notes
- Use full-fat coconut milk for richer flavor.
- Adjust rendang paste for preferred spice level.
- Serve with steamed rice or flatbread.
- Prep Time: 15 mins
- Cook Time: 1 hour 45 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Indonesian